Name: One Pot Cajun Chicken and Rice Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Cajun
Ingredients: 4 boneless skinless chicken breasts (or chicken thighs); 1 teaspoon olive oil; 2 teaspoons Cajun seasoning; 1 tablespoon Cajun seasoning; 2 tablespoons butter; 1 tablespoon butter (as needed); 1 tablespoon honey; 1 celery stalk (thinly sliced); 1 bell pepper (diced, red preferred); 1 teaspoon minced garlic; 1 cup long grain white rice (uncooked); 2 ¼ cups chicken broth (low sodium recommended); 2 mangoes (diced); handful cilantro (chopped); lime wedges (for squeezing)

There’s something wonderfully satisfying about a dish that packs vibrant flavors and doesn’t bury you in cleanup. This One Pot Cajun Chicken and Rice Recipe hits all those notes with a little bit of spice, a touch of sweetness, and a whole lot of comfort—making dinner time a breeze and way more delightful.

A white plate holds a close-up view of a dish with three main parts: on the right, there is a mound of reddish-orange rice with visible bits of herbs and small pieces of red pepper, giving it a textured and slightly fluffy look; on the left, there is a thick, dark brown seasoned chicken piece, sliced to show the white, smooth inside, sitting on top of some rice; at the edge, small cubes of bright yellow mango are scattered next to two thin lime slices, all resting on a white marbled surface. A silver fork is placed at the bottom left corner, partially touching the chicken and rice. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make One Pot Cajun Chicken and Rice Recipe
Top Tip
How to Serve One Pot Cajun Chicken and Rice Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
One Pot Cajun Chicken and Rice Recipe

Why You'll Love This Recipe

From the first time I made this One Pot Cajun Chicken and Rice Recipe, I was hooked. It’s such a flavor bomb with minimal effort, and it feels like a little escape to the bold tastes of Cajun cooking—without hours spent in the kitchen or a sink full of dishes.

One-pot convenience: Everything cooks in a single pan, so cleanup is quick and easy.
Balanced flavors: The smoky Cajun spice pairs beautifully with sweet honey and fresh mango for a perfect harmony.
Fast and simple: Ready in about 35 minutes, making it perfect for weeknight dinners.
Customizable: You can easily adapt the recipe with your favorite veggies, proteins, or spice levels.

Ingredients & Why They Work

This dish wonderfully balances spicy, sweet, and savory with fresh, colorful ingredients that come together seamlessly. When shopping, I recommend fresh vegetables and good-quality chicken broth to boost the depth of flavor.

Flat lay of four boneless skinless chicken breasts rubbed with olive oil and sprinkled with Cajun seasoning, a small white bowl of butter, a small white bowl of honey, two whole ripe mangoes, a handful of fresh cilantro sprigs, a celery stalk thinly sliced, one diced red bell pepper, a small white bowl of minced garlic, a small white bowl of uncooked long grain white rice, a small white bowl of chicken broth, and a small white bowl of Cajun seasoning, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless skinless chicken breasts or thighs: Thighs add richness and stay juicy, but breasts work great for a leaner option.
Olive oil: Helps to evenly season the chicken and prevents sticking.
Cajun seasoning: This is the heart of the dish—bring your favorite blend or make your own for extra kick.
Butter: Adds creaminess and depth to the dish while cooking the chicken and veggies.
Honey: Adds a subtle sweetness that perfectly balances the heat of the Cajun spices.
Mangoes (optional): Fresh and juicy, mangoes add a refreshing contrast—you can skip if you prefer savory only.
Cilantro: Brings a fresh herbal note that brightens the rich flavors.
Celery stalk: Adds gentle crunch and an earthy undertone.
Bell pepper: I love using red for the sweetness and color, but any color works.
Minced garlic: Essential for aroma and flavor punch.
Long grain white rice: Absorbs the broth and seasonings perfectly without getting mushy.
Chicken broth (low sodium preferred): Provides the cooking liquid and enriches the flavor without overpowering the spices.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I find that this One Pot Cajun Chicken and Rice Recipe is super versatile — I like to keep the core flavors but sometimes swap out chicken for shrimp or throw in extra veggies like zucchini or corn. Don’t be afraid to make it your own.

Variation: I once made this with chicken thighs instead of breasts and added a splash of hot sauce—totally upped the smoky depth and juiciness, and my family loved it!
Dietary swap: For a lower-carb version, try cauliflower rice instead of white rice; just reduce the liquid accordingly.
Seasonal tweak: In fall, I’ve used butternut squash cubes instead of mango for a warm, cozy twist.

Step-by-Step: How I Make One Pot Cajun Chicken and Rice Recipe

A black bowl holds a meal with three main layers: at the bottom, there is a bed of orange-colored seasoned rice mixed with small bits of red ingredients; on top of the rice lies a sliced, well-spiced and grilled piece of chicken with a dark brown, slightly crispy surface; next to the chicken, small yellow mango cubes add a bright contrast, accompanied by two thin lime slices placed on the edge of the chicken. A silver fork and spoon rest inside the bowl on the left side, and the bowl is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Season and Sear the Chicken

Start by rubbing olive oil all over your chicken breasts or thighs—this helps the seasoning stick and promotes a nice sear. Then, coat the chicken evenly with Cajun seasoning; don’t be shy! Heat a large skillet over medium heat and melt the butter until it’s just melted, then stir in the honey. Place the chicken in the pan and brown each side for about 1-2 minutes. You want a golden crust that locks in those flavors. Once browned, transfer the chicken to a plate and set it aside. This step adds flavor and creates those mouthwatering caramelized edges.

Step 2: Sauté the Veggies

Using the same pan (all those delicious browned bits are flavor gold), add in the sliced celery, diced bell peppers, and minced garlic. Sauté for about 1 minute just to soften and release their aromas. If you notice the pan is dry, go ahead and add a tablespoon of butter to keep things luscious.

Step 3: Add Rice, Seasoning, and Broth

Next, stir in the rice, an additional tablespoon of Cajun seasoning, and pour in the chicken broth. Give it a good mix, then bring the mixture to a boil. This is where all the flavor melds beautifully—everyone’s favorite part!

Step 4: Simmer with Chicken

Reduce heat to medium-low, nestle your browned chicken pieces gently right on top of the rice mixture, cover the skillet, and let it cook for 15-20 minutes. Patience here is key—the rice will absorb all those spices and broth, and the chicken will finish cooking to juicy perfection. You’ll know it’s done when the rice is tender and the chicken reaches an internal temperature of 165°F (75°C).

Step 5: Finish and Serve

Once cooked, fluff the rice gently with a fork to separate the grains. Serve the chicken and rice with a generous scoop of fresh diced mangoes if you’re using them, sprinkle chopped cilantro over the top, and don’t forget a few lime wedges for that extra zing! This final touch really brightens everything up.

Top Tip

One thing I learned after making this recipe multiple times is that the choice of pan really influences the outcome. A good heavy-bottomed skillet retains even heat and helps develop that perfect sear and rice texture.

Choose the Right Skillet: I use a cast iron or heavy stainless steel pan for even heat distribution and to avoid hot spots.
Don’t Skip Searing: Taking the time to brown the chicken first adds tons of flavor you just can’t get if you throw everything in raw.
Keep an Eye on Liquid: Depending on your pan and rice brand, you might need a little extra broth—make sure the rice isn’t drying out before the chicken is done.
Rest Before Serving: Letting the dish sit covered for a few minutes after cooking finishes helps the flavors meld and ensures the rice is perfectly tender.

How to Serve One Pot Cajun Chicken and Rice Recipe

Cajun Chicken and Rice - Serving Suggestion

Garnishes

I always top my servings with freshly chopped cilantro and a squeeze of lime juice—those little bursts of freshness cut through the spice beautifully. If I have them on hand, diced fresh mango adds that lovely sweet contrast, but diced avocado is also a great creamy alternative I like.

Side Dishes

Since this recipe is a full meal on its own, I usually keep sides light and simple: a crisp green salad, some steamed asparagus, or even a tangy coleslaw pairs really well to balance the richness.

Creative Ways to Present

I’ve found that serving this dish family-style straight from the skillet adds to the rustic, cozy vibe. For special occasions, I’ve plated the chicken over a neat bed of rice with a colorful mango salsa on the side and sprinkled toasted nuts for added crunch—it really impresses guests!

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for up to 3 days. Be sure to cool it completely before sealing to keep textures fresh. I always add a drizzle of lime juice to revive the flavors when reheating.

Freezing

I’ve frozen portions of this dish a few times with great results. Separate the rice and chicken if possible for easier reheating, store in freezer-safe containers, and consume within 2 months. Just thaw overnight in the fridge before reheating.

Reheating

For best results, I reheat leftovers gently on the stovetop with a splash of broth or water to loosen the rice. If you’re using a microwave, cover the dish to trap moisture and heat in short bursts, stirring occasionally to heat evenly.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts in this recipe?

Absolutely! Chicken thighs are actually my personal favorite here because they stay juicier and add richer flavor. Just follow the same browning and cooking times.

Can I make this recipe spicier?

Definitely! You can increase the amount of Cajun seasoning or add a pinch of cayenne pepper. Some people like adding hot sauce at the end for an extra kick. Just adjust according to your heat tolerance.

Is mango necessary in this recipe?

Mango is optional but highly recommended if you enjoy a touch of sweetness to contrast the Cajun spices. If you prefer savory, you can skip it or substitute with diced avocado or omit entirely.

Can I use brown rice or another grain instead of white rice?

You can swap in brown rice or even quinoa, but cooking times and liquid amounts will vary significantly. Brown rice usually needs more liquid and longer cooking, so adjust accordingly and monitor frequently.

Final Thoughts

This One Pot Cajun Chicken and Rice Recipe has become one of my go-to meals for busy nights when I want something hearty, flavorful, and fuss-free. It’s that rare combo of smoky spice and a hint of sweetness with simple pantry ingredients. I genuinely hope you enjoy making and sharing it as much as I do—it’s like a warm hug from my kitchen to yours.